Ice Cream Cone Cannoli

Ice Cream Cone Cannoli

The Spruce / Stephanie Gallagher

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Refrigerate: 60 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
132 Calories
9g Fat
10g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 132
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 27%
Cholesterol 9mg 3%
Sodium 22mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Protein 4g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Can't find cannoli shells at your local supermarket and don't feel like baking your own? No problem. With this recipe, sugar cones replace the cannoli shells. They're widely available and taste almost like the real thing. And the filling is a snap to prepare. The secret is to make sure you let the ricotta cheese drain well. That's what makes the filling so creamy.

Don't fill the ice cream cones in advance, or they could get soggy. But you can make the filling several hours or even up to a day in advance. Just cover and refrigerate. Right before serving, fill the shells.


  • 1 pint ricotta cheese (part-skim is okay)
  • 3/4 to 1 cup confectioners' sugar, depending on how sweet you like it
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1/2 cup mini chocolate chips, plus more for garnish
  • 12 sugar cones
  • 1/4 cup finely chopped pistachio nuts

Steps to Make It

  1. Gather the ingredients.

  2. Place the ricotta cheese in a fine-mesh strainer set over a bowl in the refrigerator. Let it drain for at least 1 hour or as long as overnight. Discard the liquid in the bowl.​

  3. In a medium bowl, mix the drained ricotta cheese, 3/4 cup of the confectioners' sugar, vanilla, orange zest and the 1/2 cup of mini chocolate chips. Taste and add more sugar if desired. If making in advance, cover the filling and refrigerate until ready to serve.​

  4. Just before serving, use a spoon, a pastry bag or a zipper-sealed gallon-size plastic bag with the bottom tip cut off to fill the ice cream cones with the cannoli filling.​

  5. Spread the finely chopped pistachio nuts on a plate. Dip the cannoli filling into the pistachios. Or dip them into the remaining mini chocolate chips instead. Serve immediately.